The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Poor Man's Brioche

Yeast_Mode's picture
Yeast_Mode

Poor Man's Brioche

I recently made a sourdough version of Peter Reinhart's Poor Man's Brioche from BBA.

Here is the formula:

  • 213 g KA bread flour
  • 8 g sugar
  • 5 g salt
  • 7 g dehydrated milk solids
  • 21 g water
  • 2 eggs
  • 56 g starter
  • 57 g butter

I fed the starter the night before baking around 9:30. I started the mix at 8:30 the next day. I may try a stiff overnight levain next time I bake this bread.

I started by mixing the starter, eggs, and water together. Next I added all the ingredients except the butter and mixed for about ten minutes. After a 20 minute rest I added about a third of the butter and mixed for about 10 minutes. I continued in this fashion until all the butter was added. The FDT was about 82 degrees Fahrenheit.

I bulked for about 4 and a half hours. I shaped the dough into a boule and let it rest for about 20 minutes, and then shaped it into a loaf. The second proof lasted about 6.5 hours. I used my oven light to keep the dough nice and warm.

I baked the bread at 350 degrees Fahrenheit for 30 minutes. This was too long. The temp was about 207 degrees Fahrenheit.

Here is the final result. The bread was too small for the loaf pan I used. I'll probably increase the recipe by 50% next time I bake this bread.

Any feedback is appreciated!

yozzause's picture
yozzause

Hi YM the poor man's brioche looks pretty good, as you say more dough in the pan or a smaller pan would have improved it's stature. I see by your Avatar that you mix by hand (well done on both counts) especially the filling in of details. i was pleased that the post from Iliya regarding the you tube video Proof Bakery  un scored bread all the participants had completed their I.D's. So much nicer communicating with someone that you know just a little bit about i think. 

i am sure the dough felt luxurious under the hands with the butter and egg, and i also like to giving the dough  a little rest too during the mixing time.

Kind regards Derek 

 

Yeast_Mode's picture
Yeast_Mode

The dough felt great. Once I realized you don't need to incorporate all the butter in one sitting, I started to really enjoy working with enriched doughs. I'll probably eventually feel compelled to get a mixer, but I will still mix by hand when possible.

yozzause's picture
yozzause

i have a kenwood chef mixer but still enjoy the hand mixing

Benito's picture
Benito

Your brioche looks very nice YM.  Other than what you’re already planning, increasing the dough weight by another 50%, I would also consider brushing an egg wash on the crust 30 mins and just before baking.  The loaf would look even better with a nice shine on the top crust.

Benny

Yeast_Mode's picture
Yeast_Mode

If I was making this bread for friends or family I would have definitely done an egg wash.